Ingredients of Ningbo Tangyuan: Sesame and Pig Plate Oil.
The seasoning of Ningbo glutinous rice balls: soft sugar
Practice of Ningbo Tangyuan: (See here/baike/cook/2011/337074.htm for the detailed step diagram, so I'm too lazy to copy it).
1. Stir-fry sesame seeds and mince them with a meat grinder;
2. Pig suet tears the net skin and cuts it into small pieces;
3. Then add three kinds of raw materials, namely soft candy, sesame seeds and pig fat, and stir them by hand until they are evenly mixed.
4. Appropriate amount of glutinous rice flour, mix well with water and knead into dough.
5. After the stuffing and dough are kneaded into small doses, take the small dough and flatten it, knead it into sheets by hand, and wrap it in the stuffing and knead it into a circle.
6. Put the wrapped jiaozi on the wet gauze and add water to the pot to boil.
7. Boil cold water, add dumplings, boil again, add cold water, and repeat this for 3 to 4 times until the dumplings are all floating, and then take out the pot.
Step 8 finish